Name: Turkey Noodle Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 pounds ground turkey -; 2 cups chopped celery -; 1/4 cup chopped green pepper -; 1/4 cup chopped onion -; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 1 can (8 ounces) sliced water chestnuts, drained -; 1 jar (4-1/2 ounces) sliced mushrooms, drained -; 1 jar (4 ounces) diced pimientos, drained -; 1/4 cup soy sauce -; 1/2 teaspoon salt -; 1/2 teaspoon lemon-pepper seasoning -; 1 cup sour cream -; 8 ounces cooked wide egg noodles -

Ingredients for - Turkey Noodle Casserole

1. 2 pounds ground turkey

2. 2 cups chopped celery

3. 1/4 cup chopped green pepper

4. 1/4 cup chopped onion

5. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

6. 1 can (8 ounces) sliced water chestnuts, drained

7. 1 jar (4-1/2 ounces) sliced mushrooms, drained

8. 1 jar (4 ounces) diced pimientos, drained

9. 1/4 cup soy sauce

10. 1/2 teaspoon salt

11. 1/2 teaspoon lemon-pepper seasoning

12. 1 cup sour cream

13. 8 ounces cooked wide egg noodles

How to cook deliciously - Turkey Noodle Casserole

1 . Stage

In a large skillet, cook turkey over medium heat until no longer pink. Add the celery, green pepper and onion; cook until tender. Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon-pepper. Reduce heat; simmer for 20 minutes.

2 . Stage

Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

3 . Stage

To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.